Before I begin discussing today’s Thanksgiving recipe, I’d like to wish all veterans a happy Veteran’s Day! There’s a lot to be said for those that have served our country, are currently serving and who will serve in the future. Hope all veterans everywhere will have a wonderful day and many, many thanks for serving our country!
With next week being Thanksgiving, let’s continue talking about some suggestions for the holiday menu. With so many good recipes out there, it’s hard to pick-and-choose exactly what to make! Like I mentioned last week, we have recipes that we make every year that are traditional in many families. However, you may be looking for something new to make, so hopefully you’ll get an idea of a new dish to try for Thanksgiving.
I have something rather unusual for today using sweet potatoes. Most of us enjoy sweet potatoes, either candied or in a casserole. I’ve always enjoyed a good sweet potato casserole and there are many good recipes for them. Not long ago, I shared a yeast bread using sweet potatoes in my column. Here’s that link, in the event you missed it:
The sweet potato casserole I’m sharing for you is an original “not really” recipe. That is, there’s wasn’t really any measurements for the ingredients, but I came up with some. Feel free to adjust the amounts of the sugar and spices according to your personal taste. This recipe was developed by Helen Moore, who I mentioned last week was the food editor for “The Charlotte Observer” for many years. She said that she created this recipe at the last moment one Thanksgiving while the other dishes were assembled.
Have you ever tasted a recipe that “tastes” like the holidays? Well, this recipe contains frozen orange juice concentrate and when combined with the spices and other ingredients, makes this casserole really taste like the holidays! Actually, to me, it tastes a lot like Christmas, so set this recipe aside for Christmas, as well as Thanksgiving. It’s topped with marshmallows that are toasted separately just enough to brown them. They are then placed on the baked casserole, then it’s ready to go to the table! The marshmallows won’t melt and every serving has a marshmallow with their portion of the sweet potatoes.
Try this flavorful sweet potato dish and see if you don’t agree that it tastes like the holiday season should “taste”!
HELEN MOORE’S SWEET POTATO CASSEROLE
- 4 to 5 cups mashed, cooked sweet potatoes
- about 2/3 of a 12 oz. can thawed frozen orange juice concentrate
- a dash of lemon juice
- about 1/3 cup sugar (don’t use too much)
- 1/2 teaspoon each of cinnamon and allspice
- large marshmallows
Blend the sweet potatoes (or, if necessary, canned sweet potatoes along with some of the juice), the orange juice concentrate, lemon juice, sugar and spices. Place in a deep 2 qt. casserole dish (I use a souffle dish) coated with non-stick cookware spray. Set in a preheated 350 degree oven and bake until heated throughout, about 35-45 minutes. Meanwhile, arrange large marshmallow on a foil-lined baking sheet so that they stand up. Remove the casserole from the oven and place the tray with the marshmallows under the broiler until they are very lightly browned. Carefully place the marshmallows around the top of the casserole and carry to the table.